Crispy Bean and Cheese Burritos recipe is guaranteed to be family approved, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.
My kids love these burritos, and so does my husband. This is one of those easy dinner ideas that is great for a weeknight when I can use pantry ingredients to throw together something quick and easy that everyone loves.
Quick and easy: those are my two favorite words to describe our dinners, most nights of the week.
If that’s your thing too, then here are some other favorite quick and easy meals you can make in thirty minutes or less!
All you need for these crispy bean and cheese burritos recipe is a can of refried beans, some pantry spices, and shredded cheese.
How to make Crispy Bean and Cheese Burritos:
Mix together the refried beans, cumin, salsa, chili powder and garlic powder.
Add a spoonful of the beans mixture to your tortilla and smooth it into an even layer. Sprinkle with shredded cheese and roll it up.
Add a little bit of oil to a saute pan over medium heat. Add the rolled burritos to the hot pan and toast them, turning them occasionally until golden brown on all sides.
Serve warm, with homemade five-minute salsa and guacamole, for dipping.
Make ahead and freezer directions:
Make the burritos through step 3 (stop before pan fry them). Keep them wrapped in plastic in the fridge for up to 2 days or freeze them in a zip lock bag. When ready to cook, let them thaw completely before pan frying!
Consider serving with:
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Crispy Bean and Cheese Burritos
Ingredients
- 16 ounce can refried beans
- 1 Tablespoon salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 cup shredded Mexican blend cheese , or cheddar cheese
- 6 medium flour tortillas
- salsa , for dipping
Instructions
- Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
- Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
- Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
- Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
- Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
- Serve warm, with homemade five-minute salsa and guacamole, for dipping.
Nutrition
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Denny says
how many burritos would that recipe make?
Lauren Allen says
Six burritos.
Marcia Adatto says
I made these with whole wheat tortillas. I didn’t have hot sauce so added Sriracha sauce instead and used sharp cheddar cheese. Bumped up the measurements of spices a bit also. YUMMY~!!
liz says
I wanted to make a little bean burrito for my family and this was just the ticket! SOO good everyone devoured them!
Jaden says
I make these on Sunday and take a couple to work with me every day for lunch. So easy and delicious!
Lauren Allen says
They are great for lunches! I’m so happy you like them!
Sharon says
Just made this recipe. I can’t tell you how much I enjoyed making and eating. So simple, yet so delicious and satisfying. My new favorite go to!
Katie Sharp says
You saved me tonight! I was able to quickly make these while the baby played. Thank You!
Lauren Allen says
Thanks friend! She is adorable–I’m so happy for you!
Molly says
Very average. Liked the crispy outside, but needed more flavor. Also, use more cheese than beans.